Determination Of Theobromine In Chocolates And Chocolate Cakes (Record no. 13542)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02876nam a22002057a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20170919103111.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170919b2017 xxu||||| |||| 00| 0 eng d |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 2861-T |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Zain Amin (2010-VA-383) |
| 110 ## - MAIN ENTRY--CORPORATE NAME | |
| Location of meeting | (Dr. Zubair Farooq) |
| 245 ## - TITLE STATEMENT | |
| Title | Determination Of Theobromine In Chocolates And Chocolate Cakes |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Year of publication | 2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 57P.; |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Chocolate is very famous food in the whole world especially among the children. Theobromine is one of the main constituent of chocolate and its powders. It is a stimulant and its excessive use causes toxicity or poisoning to the human beings. In Pakistan consumption of chocolate especially by children is very high so chances of chocolate poisoning are also very high. Therefore this study was planned to determine the theobromine levels in locally available chocolates and chocolate cakes in Pakistan. The research was carried out in the laboratories of the Department of FSHN, UVAS, Lahore under the controlled conditions. Sixty samples (40 chocolates, 20 chocolate cakes) of chocolates and chocolate cakes were collected through random sampling technique from locally available super stores and bakeries of Lahore City. The determinations of theobromine in chocolate were carried out through UV spectrophotometric method. Absorption peaks were checked at the 272.7nm wavelength and calculated using Beer’s law. Total sample were 180 and they were analyzed in triplicates. Data were analyzed through the Microsoft Excel 2010 and SPSS 22.0. Mean values with standard deviation in percentages of results were analyzed by descriptive analyses. To examine the relationship among the variables of chocolates and chocolate cakes chi-square test was used. Further to compare theobromine levels in the local and branded chocolates obtained from the common and renowned bakeries of Lahore, independent “t” test was used. Summary 49 The study concluded that local chocolates had more theobromine as compared to the branded chocolates and common bakeries chocolate cakes less theobromine level than the renowned bakeries chocolate cakes. In the current study, mean values of theobromine ranged from 0.55 to 2.32 mg/g for Haribo and Sonnet chocolate samples respectively. The percent safe level of various chocolate samples showed that 45 % chocolates were at the safe level while 55 % unsafe. Similarly, mean values of theobromine ranged from 0.58 to 2.27 mg/g for Sheraz Bakers chocolate cake and Fresh Inn Baker chocolate brownie samples respectively. The percent safe level of various chocolate cake samples showed that 80 % chocolate cakes were at the safe level while 20 % unsafe. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food Safety and Control |
| 710 ## - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | (Dr. Sanaullah Iqbal) |
| 710 ## - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | (Dr. Saima Inayat) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Thesis |
| Damaged status | Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| Veterinary Science | UVAS Library | UVAS Library | Thesis Section | 2017-09-19 | 2861-T | 2861-T | Thesis |